Shelly's Recipe

SEARED SALMON WITH BALSAMIC GLAZE

Category: Fish and Seafood

1/4 cup balsamic vinegar
1/4 cup orange juice
2 tbsp honey
1/8 tsp red pepper flakes
1 sprig rosemary (5-inch)
2 tsp vegetable oil
4 skin-on salmon fillets, 6 oz each, 1 to 1 1/4 inches thick
2 tbsp unsalted butter

Whisk vinegar, juice, honey, and pepper flakes together in small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.

Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve. Serves 4